From Valencia, Spain to your kitchen, enjoy this Seafood Paella recipe
- Cutting Board
- measuring cup
- 1 Onion
- 2 Squid Tubes
- 6 Garlic Cloves
- 1 Red Cappcicum
- 16 Mussels
- 24 King Prawns
- 100 ml Olive Oil
- 1 Cup Tomato Pasta Sauce
- 2 Cups Arborio Rice
- 1 Tsp Paprika Sweet Smoked
- 500 g Fish Stock
- .5 Tsp saffron threads
- 1 Lemon
- Salt & Pepper
Chop up the onion, pepper and garlic. the onion and pepper chop as fine as you can and the garlic can be chunky.
Slice the smallet ends on the squid tube into rings and as you get to the wider part cut them into small squares.
Grab your paella pan and add your oil heat it up for a minute add salt to the oil for extra taste and then add your squid. Keep cooking for a couple of minutes and the put the squid aside for now.
Add the garlic, pepper and onion to the pan. Keep it on the flame until everything evenly sautees, once done add paprika, tomato sauce to the mix.
After a few minutes add the squid into the mix and also add salt and pepper to your liking. Pour the pack of fish stock into the paella pan and let it come to a boil. One it comes to a boil add rice, after 5 or so minutes add the prawns and mussels.
Make sure to stir so ingredients mix well. Let it cook on low heat until all the stock has been absorbed by the rice.
Once that is done, put the lid on the paella pan an increase the heat to high for a couple of mintues to create the crusty bottom layer. turn the heat off and let it sit for a few mintues before adding garnishes of your choice on top.